Summary

Ingredients

• 6 chicken legs
• 5 tablespoon vegetable oil
• salt and pepper
• 5 tablespoon flour
• 2 medium onion (s)
• 0.5 liter ½ chicken broth
• 0.25 liter ¼ white wine
• 500 g canned mushrooms
• 800 g tomato (s), chunky from the can
• 6 teaspoons parsley, chopped
• 3 teaspoons basil. chopped

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Instructions

1. Wash the chicken legs and pat dry. Season with salt and pepper. Fry the chicken legs on both sides in a roasting pan. Cut the onions into cubes and remove the chicken legs.
2. Add the onion cubes and the mushrooms to the roast and sauté. Add the flour while stirring and let it brown lightly. Pour in the chicken stock and white wine. Add the tomato pieces, stir well and bring to the boil. Add the parsley and basil and stir again.
3. Spread the chicken legs in the mushroom tomato sauce. Let the lid simmer for approx. 30 minutes. Serve with the boiled potatoes.